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Sensory Characteristics of Rice Confections by Descriptive Analysis
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 Title & Authors
Sensory Characteristics of Rice Confections by Descriptive Analysis
Jung, Daeun; Yang, Jeong Eun; Chung, Lana;
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The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.
Rice confections;sensory characteristics;quantitative descriptive analysis (QDA);principal component analysis (PCA);hierarchical cluster analysis (HCA);
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품종이 다른 건식제분쌀가루를 이용한 백설기의 품질특성,김희선;박지혜;박사라;한귀정;

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